Charred Cherry Tomatoes with Yogurt and Urfa Pepper Recipe
12-16 oz of Cherry Tomatoes - washed and left whole
2 Tbs Rice Bran Oil
1/4 tsp Whole Cumin Seed
1/2 tsp Light Muscovado Sugar
3 gloves garlic - peeled and thinly sliced
3 sprigs on fresh thyme
6 sprigs fresh oregano - 3 left whole, 3 stemmed for garnish
1 whole lemon - 1/2 skin zested, other 1/2 peeled with a peeler - leaving the pith
Flaked sea salt (Maldon or Fossel River) and Black Tellicherry Pepper
2 cups greek yogurt or strained regular yogurt - kept cold
1 Tbs Extra Virgin Olive Oil - for drizzling
1 tsp Villa Jerada Urfa Pepper Flakes
Charred Cherry Tomatoes with Yogurt and Urfa Pepper Recipe
Adapted from Yoten Ottolenghi's SIMPLE cookbook (Ten Speed Press, 2018)
We have used this recipes as an appetizer dip. Just need to use a sturdy chip for dipping -- like a Sumac Pita Chip.
Directions:
1. Preheat overn to 350 degrees
2. Place tomatoes, rice bran oil, sugar, thyme and oregano sprigs, lemon strips, flake salt and pepper in a bowl and mix to combine.
3. Transfer to a baking sheet that fits the tomatoes well, where the tomatoes remain snugly. Place the sheet in the oven about 2 inches from the broiler and roast for 20 minutes, or until the tomatoes begin to blister and bubble.
4. Then turn the oven to broil setting and broil an additional 6-8 minutes, or until the tomatoes start to turn black.
5. While tomatoes are roasting, combine yogurt with grated lemon peel and salt to taste. Store in fridge until you are ready to serve.
6. To serve, spread yogurt on a shallow bowl or platter with an edge, and create dip in the middle. Spoon the tomatoes and their juices on top, along with the lemon strips, garlic slices, and remaining herbs.
7. Finish with oragano leaves, a drizzle of extra virgin olive oil, and urfa pepper flakes. Serve with Sumac Pita Chips
